{"id":13629,"date":"2012-06-17T18:36:13","date_gmt":"2012-06-17T17:36:13","guid":{"rendered":"http:\/\/blog.widmann.org.uk\/?p=5656"},"modified":"2012-06-17T18:36:13","modified_gmt":"2012-06-17T17:36:13","slug":"real-cheesecake-2","status":"publish","type":"post","link":"https:\/\/widmanniana.org\/blog\/real-cheesecake-2\/","title":{"rendered":"&quot;Real&quot; cheesecake"},"content":{"rendered":"<p>I&#8217;m sure I&#8217;ve often enough been bemoaning the fact that I&#8217;ve never succeeded in baking a cheesecake like the ones you can buy in Scottish supermarkets.<\/p>\n<p>However, I&#8217;ve now found the real thing on YouTube:<\/p>\n<p><iframe loading=\"lazy\" width=\"388\" height=\"218\" src=\"http:\/\/www.youtube.com\/embed\/7Z_5w10bxvg\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>The base is too thin, and the cake itself is enormous, so next time I&#8217;ll probably halve the amounts for the filling.<\/p>\n<p>Here&#8217;s the recipe converted to metric:<\/p>\n<p>\nIngredients<br \/>\n250 ml digestive biscuits, crumbled<br \/>\n3 tbsp sugar<br \/>\n3 tbsp butter, melted<br \/>\n1140 ml cream cheese<br \/>\n250 ml sugar<br \/>\n3 tbsp flour<br \/>\n1 tbsp vanilla<br \/>\n250 ml sour cream<br \/>\n4 eggs<br \/>\n4 1\/2 tbsp seedless strawberry jam<\/p>\n<p>Directions<br \/>\n1. Heat oven to 165\u00b0C. Line 33&#215;23-cm pan with foil, with ends of foil extending over sides. Mix biscuit crumbs, sugar and butter; press onto bottom of pan. Bake 10 min.<\/p>\n<p>2. Beat cream cheese,  sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.<\/p>\n<p>3. Bake 40 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m sure I&#8217;ve often enough been bemoaning the fact that I&#8217;ve never succeeded in baking a cheesecake like the ones you can buy in Scottish supermarkets. However, I&#8217;ve now found the real thing on YouTube: The base is too thin, and the cake itself is enormous, so next time I&#8217;ll probably halve the amounts for the filling. Here&#8217;s the recipe converted to metric: Ingredients 250 ml digestive biscuits, crumbled 3 tbsp sugar 3 tbsp butter, melted 1140 ml cream cheese 250 ml sugar 3 tbsp flour 1 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159,106],"tags":[],"class_list":["post-13629","post","type-post","status-publish","format-standard","hentry","category-en","category-fooddrink"],"_links":{"self":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/13629","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/comments?post=13629"}],"version-history":[{"count":0,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/posts\/13629\/revisions"}],"wp:attachment":[{"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/media?parent=13629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/categories?post=13629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/widmanniana.org\/blog\/wp-json\/wp\/v2\/tags?post=13629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}